Ingredients
- 8 ounces Israeli cous cous
- 4 ounces frisée (curly endive)
- 1 small butternut squash, peeled, seeded and cut into small cubes
- 1 small red onion
- salt and pepper
- extra virgin olive oil
- 1/2 bunch Italian parsley, finely chopped
-
- Sweet and Spicy Mustard Vinaigrette
- 1 cup extra virgin olive oil
- 1 cup apple cider vinegar
- 1 shallot, roasted (of half raw)
- 2 cloves roasted (1 clove raw) garlic
- 1/2 cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons dry Chinese mustard
- 1 sprig rosemary
Method of Preparation
- Preheat oven to 400 degrees, line a baking sheet with parchment paper.
- Placed cubed squash on the baking sheet and drizzle with olive oil, salt and pepper. Roast for 30-35 minutes, or until squash is cooked all the way and slightly browned around the edges. Set aside and let cool.
- Cook cous cous according to package instructions and let cool (we recommend refrigerating until cold).
- Make Sweet and Spicy Mustard Vinaigrette by combining all ingredients in a blender or food processor and blending until smooth. Set aside.
- Combine the chilled cous cous, roasted squash, frisée, sliced onion and parsley. Add vinaigrette to taste and toss well. season with salt and pepper to taste. Serve.
